Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
This historic cake relies on the chemical leavening reaction between cream of tartar (an acid) and baking soda (a base) to create carbon dioxide bubbles that lift the batter. The relatively low liquid-to-flour ratio creates a sturdy, thin cake that won't become soggy when spread with jelly. Creaming butter and sugar incorporates air pockets that expand during baking, contributing to a tender crumb that holds its shape when layered.
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Mix a little stiff
Bake thin
When cold, spread with jelly
The unfilled cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The finished jelly cake can be assembled up to 1 day ahead and refrigerated in an airtight container.
Store the assembled jelly cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. The jelly may cause slight moisture migration over time, so the cake is best within the first 24 hours. Bring to room temperature before serving for optimal texture.
